Lordy, Look at the Ingredients!!

[cjs]

Forgot how much 'stuff' goes into K.C. BBQ Sauce - from border to border, it all goes in!

[Gourmet_Mom]

WHOA!!!!!

Shall I guess that's your To Do list and recipes hanging on the cabinets? Good luck on your quest for the perfect party, Jean! I know your neighbors are appreciative of your culinary commitment! I just wish I was one of them.

[cjs]

Yeah, my chores list - can't remember to do a darn thing without my lists.

[BarbaraS]

Wow, you and I have the same pepper grinder!

Inspired by the Frugal Gourmet?

Barbara

[luvnit]

That is my favorite bbq sauce. Did you post the recipe on another thread? I'd love to have it. How long does it keep?

[bjcotton]

Hmmmmmm, I don't have it either...pretty please Jean.

Barbara, I bought two of those just because I'd seen Jeans. I have a big one and a little one.

[cjs]

Yup, inspired by that old weasel...

I think this was a B.A. recipe...it's so good.


Kansas City BBQ Sauce - *****

3 tablespoons vegetable oil
1 medium-size onion -- minced
1 clove garlic -- minced
1/4 green bell pepper -- cored, seeded, and minced
1/2 cup ketchup
1/2 cup tomato sauce
3 tablespoons cider vinegar -- or more to taste
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons pineapple juice (optional)
1 teaspoon your favorite hot sauce -- or more to taste
1/2 teaspoon liquid smoke -- or 2 tablespoons meat drippings
2 tablespoons molasses
3 tablespoons dark brown sugar -- or more to taste
2 tablespoons prepared mustard of your choice
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Salt

1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes.

2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water.

3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned.

4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
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[luvnit]

Question Jean: Does this sauce have some 'bits' of onion and stuff, or do you strain it? Or do you use a stick blender to make it smooth?

Not that 'bits of stuff' would be bad. It would be fine. Just wondering if the finished product is smooth or kinda chunky.

[Lorraine]

Thanks, Jean. Nice looking grinder.

[cjs]

Kinda small chunky, you could use a stick - it just has the minced onion, so I don't smooth it out.